A6710
Albumin hydrolysate
Synonym(s):
Albumin solution
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About This Item
UNSPSC Code:
12352202
NACRES:
NA.25
Recommended Products
biological source
protein from chicken egg white
Quality Level
form
powder
technique(s)
microbiological culture: suitable
storage temp.
2-8°C
General description
Ovalbumin is the major constituent of egg white protein produced in the hen′s oviduct, particularly in the magnum tissue. This glycoprotein represents about 54% of the total proteins of egg albumin. Ovalbumin is a member of the serine protease inhibitor (SERPIN) family.
Application
Albumin hydrolysate has been used:
- to study its effects on the content and profile of volatile aroma compounds of various food products
- to determine the degree of interaction of free or included form of hydroxycinnamic and chlorogenic acids (CHAs) with egg ovalbumin and to analyze the stability of interactions during proteolysis
- as a supplement in various food types to evaluate their bioaccessibility after food processing as well as after in vitro enzymatic hydrolysis
In a rather unusual application, albumin hydrolysate enhanced ethanol production during fermentation by Saccharomyces sake (sake yeast). In media supplemented with albumin hydrolysate, final alcohol concentration was 60% higher than without supplementation. The effect is believed to be due to enhanced alcohol tolerance of cells grown in supplemented medium.
Biochem/physiol Actions
Ovalbumin contributes to the formation of egg white. It elicits various biological activities, such as antihypertensive, anticancer, antimicrobial, antioxidant, and immune-modulation.
Storage Class Code
11 - Combustible Solids
WGK
WGK 3
Flash Point(F)
Not applicable
Flash Point(C)
Not applicable
Personal Protective Equipment
dust mask type N95 (US), Eyeshields, Gloves
Regulatory Information
动植物源性产品
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C S Shin et al.
Biotechnology and bioengineering, 45(5), 450-453 (1995-03-05)
The enhancing effect of albumin hydrolysate on ethanol production was investigated in ethanol fermentations using Saccharomyces sake. In batchwise ethanol production, addition of supplemental albumin hydrolysate and phosphatidylcholine, or albumin hydrolysate alone, brought about a more than 60% increase in
Interactions of free and encapsulated hydroxycinnamic acids from green coffee with egg ovalbumin, whey and soy protein hydrolysates
Budryn G, et al.
LWT--Food Science and Technology, 65, 823-831 (2016)
Changes of free and nanoencapsulated hydroxycinnamic acids from green coffee added to different food products during processing and in vitro enzymatic digestion
Budryn G, et al.
Food Research International, 89, 1004-1014 (2016)
Role of Materials Science in Food Bioengineering (2018)
Effect of addition of green coffee extract and nanoencapsulated chlorogenic acids on aroma of different food products
Budryn G, et al.
LWT--Food Science and Technology, 73, 197-204 (2016)
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